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Dig into this dreamy pumpkin sausage gnocchi, perfect when you want something warm and cozy on a cool fall night. Creamy sauce, bits of Italian sausage, and those soft gnocchi make every bite super satisfying. The pumpkin and spice combo just takes this to the next level. Here's what you'll need to whip it up.
INGREDIENTS
- Fresh thyme (optional, for topping): Toss in for a burst of green and bright scent right at the end.
- Fresh parmesan for serving: Sprinkle some on top for that final cheesy kick.
- 16 Ounces gnocchi (raw): These little potato dumplings soak up the sauce so nicely.
- 3 Cups kale (stems out, roughly chopped): Gives some crunch and color, plus it's good for you.
- 3 fresh sage leaves (chopped up, and more for finishing): Sage gives this dish a deep, earthy taste.
- ½ Cup parmesan (grated): Melts right in and gives the sauce a salty punch.
- 1 Cup heavy cream: Makes everything thick, smooth, and dreamy.
- ½ Teaspoon black pepper (and a bit extra if you like): Adds a gentle heat.
- ½ Teaspoon salt (plus extra if needed): Brings all the flavors out.
- ¼ Teaspoon nutmeg (ground): Gives the pumpkin sauce that cozy, toasty note.
- 1 Teaspoon Italian herbs: Classic blend that gives the sauce that familiar taste.
- 1 Cup pumpkin puree (canned): Creamy and sweet, this is what makes the sauce special.
- 1½ Cups chicken broth: Keeps the sauce nice and savory, not too thick.
- 3 Garlic cloves (minced): Makes the sauce super aromatic.
- 1 Large shallot (sliced): Brings in a gentle onion flavor that doesn't take over.
- 16 Ounces ground sausage (mild, Italian style): Gives loads of flavor and protein.
- 1 Tablespoon unsalted butter: Gets the sausage nicely browned and a bit rich.
INSTRUCTIONS
- Step 5:
- Take the lid off and stir everything one last time. Taste and tweak the salt and pepper until it's just right. Dish it out while it's hot, and don't forget to toss on some more parmesan, sage, or maybe a few thyme leaves if you want.
- Step 4:
- When it starts bubbling, lower the heat to medium. Throw in your kale and uncooked gnocchi, mix it up, cover, and let it cook 3 to 5 minutes till the gnocchi gets soft and the kale wilts.
- Step 3:
- Add chicken broth first, then pumpkin, your Italian herbs, nutmeg, salt, pepper, heavy cream, parmesan, and chopped sage. Mix well and turn up the heat so it comes to a boil.
- Step 2:
- Put the sliced shallots and garlic in with the sausage. Let them cook just a minute or two—your kitchen will smell great and the onions should look soft.
- Step 1:
- Toss your butter into a big skillet on medium-high. Add sausage, crumble it up with your spatula, and let it brown for about 5 to 7 minutes.
Serving and Storage Tips
- If you're saving leftovers, stash them in a sealed container in the fridge. They'll keep for a few days. To reheat, just use the stove or pop it in the microwave, and add a little more broth or cream if it's looking thick.
- This gnocchi dish is even better with a crisp salad or some warm garlic bread on the side.
- You can freeze it in single servings for up to 2 months. Defrost in the fridge and warm it up gently before diving in.
- Best served fresh and piping hot, topped off with extra cheese and your favorite herbs.
Tips from Well-Known Chefs
- Ina Garten always finishes by adding fresh sage or thyme right at the end, so those flavors stay nice and bright.
- Giada De Laurentiis says go for the fresh gnocchi if you can, since it cooks up super tender.
VARIATIONS
- For a meatless twist, swap sausage with mushrooms or your favorite plant-based swap.
- Want a bolder flavor? Splash a bit of white wine into the sauce.
- If you like heat, drop in some red pepper flakes when you’re cooking the sausage.